Ridiculously Easy Chocolate Chip Cheesecake Bars
These bars combine classic chocolate chip cookies with creamy, dreamy cheesecake, all topped with a luscious layer of chocolate ganache. Ridiculously easy to make with no water bath required, they're perfect for any occasion and disappear fast!
Equipment
- 8x8-inch pan
- Parchment paper
- Bowl
- Electric Mixer (Optional)
- small saucepan
- Spatula
- Sharp knife
Ingredients
For the Crust
- 1.5 cups chocolate cookie crumbs like Oreos, centers and all
- 0.25 cup melted butter
For the Cheesecake Layer
- 16 oz cream cheese softened
- 0.5 cup sugar
- 1 tsp vanilla extract pure vanilla
- 1 cup mini chocolate chips divided
For the Chocolate Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- First, get your pan ready. Line an 8x8-inch pan with parchment paper, leaving some overhang on the sides.
- Step 1: Build the Crust. In a bowl, combine your chocolate cookie crumbs and melted butter. Stir it together until it looks like wet sand. Pour this mixture into your prepared pan and press it down firmly and evenly. Pop this crust into the refrigerator while you make the filling.
- Step 2: Whip up the Cheesecake Filling. In a medium bowl, beat your softened cream cheese, sugar, and vanilla extract with an electric mixer (or by hand) until it's completely smooth and there are no lumps. Gently fold in 3/4 cup of the mini chocolate chips.
- Step 3: Spread the Cheesecake Filling. Carefully spoon and spread the smooth cheesecake filling over the chilled crust in your pan. Get it as even as you can. Back into the refrigerator it goes for at least 3-4 hours to firm up.
- Step 4: Make the Glorious Ganache. When your cheesecake layer is almost firm, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Remove from heat, pour in the semi-sweet chocolate chips, and let sit for about 5 minutes. Gently whisk or stir until completely smooth, glossy, and pourable.
- Step 5: Top it Off! Pour the warm (but not hot!) ganache evenly over the chilled cheesecake layer in the pan. Gently spread it right to the edges if needed. While the ganache is still soft, sprinkle the remaining 1/4 cup of mini chocolate chips over the top. Now, back into the refrigerator for another 1-2 hours to let that ganache set up.
- Step 6: Slice and Serve. Use the parchment paper overhang to carefully lift the entire cheesecake slab out of the pan and onto a cutting board. For the cleanest slices, use a sharp knife and wipe it clean with a warm, damp cloth between cuts. Slice into bars of your desired size. Serve them chilled.
Notes
Substitutions/Additions: Use graham cracker or vanilla wafer crumbs for the crust. Swap vanilla extract for almond or peppermint. Use milk or dark chocolate chips, or peanut butter chips. Drizzle melted caramel, peanut butter, or berry puree over the cheesecake layer before ganache. Sprinkle flaky sea salt or sprinkles on top of ganache.
Tips for Success: Ensure cream cheese is properly softened. Don't rush the chilling times. Use parchment paper for easy removal. Use a warm knife for clean slicing. Ensure ganache is smooth and pourable but not too hot before pouring.
Storage: Store in an airtight container in the refrigerator for 3-4 days. To freeze, wrap individual bars tightly in plastic wrap, then place in a freezer-safe container for 1-2 months. Thaw in the refrigerator overnight.
FAQs: Regular size chocolate chips work fine. Parchment paper is highly recommended for easy lifting and neat slicing. Lumpy ganache can be gently reheated over very low heat, stirring constantly. Bars can be made ahead of time and stored in the refrigerator.